Lentil White Bean Pilaf

Name: Lentil White Bean Pilaf
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 10
Cuisine: Global
Ingredients: 227 grams sliced baby portobello mushrooms; 57 grams butter, cubed; 358 grams canned white kidney or cannellini beans, rinsed and drained; 3 mediums carrots, finely chopped; 3 ribs celery ribs, finely chopped; 192 grams dried lentils, rinsed; 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed; 3 garlic cloves, minced; 62 grams uncooked long grain rice; 62 grams uncooked long grain rice; 1 large onion, finely chopped; 1 teaspoons pepper; 100 grams quick-cooking barley; 85 grams quinoa, rinsed; 1 teaspoons salt; 118 milliliters vegetable broth

Lentil White Bean Pilaf could be just the lacto ovo vegetarian recipe you've been looking for. One serving contains 259 calories, 11g of protein, and 6g of fat. This recipe serves 10. If you have salt, rosemary or, pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 50 minutes. Only a few people really liked this hor d'oeuvre.

Instructions

Cook the lentils, barley, quinoa and rice according to package directions; set aside.

Ingredients you will need

Lentils

Barley

Quinoa

Rice

In a Dutch oven, saute the mushrooms, carrots, celery and onion in butter until tender.

Ingredients you will need

Mushrooms

Carrot

Butter

Celery

Onion

Equipment you will use

Dutch Oven

Add garlic and rosemary; cook 1 minute longer.

Ingredients you will need

Rosemary

Garlic

Add broth, salt and pepper, stirring to loosen browned bits from pan. Stir in beans and the cooked lentils, barley, quinoa and rice; heat through.

Ingredients you will need

Salt And Pepper

Cooked Lentils

Barley

Quinoa

Beans

Broth

Rice

Equipment you will use

Frying Pan

Equipment

Dutch Oven

Frying Pan

Ingredients

Servings:

227grams

sliced baby portobello mushrooms 57grams

butter, cubed 358grams

canned white kidney or cannellini beans, rinsed and drained 3mediums

carrots, finely chopped 3ribs

celery ribs, finely chopped 192grams

dried lentils, rinsed 2teaspoons

minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed 3

garlic cloves, minced 62grams

uncooked long grain rice 62grams

uncooked long grain rice 1large

onion, finely chopped 1teaspoons

pepper 100grams

quick-cooking barley 85grams

quinoa, rinsed 1teaspoons

salt 118milliliters

vegetable broth

Recommended wine: Sparkling Wine, Sparkling Rose

Antipasti on the menu? Try pairing with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. You could try La Marca Prosecco. Reviewers quite like it with a 5 out of 5 star rating and a price of about 20 dollars per bottle.

La Marca Prosecco

This sparkling wine is a pale, golden straw in color. Bubbles are full textured and persistent. On the nose the wine brings fresh citrus with hints of honey and white flowers. The flavor is fresh and clean, with ripe citrus, lemon, green apple, and touches of grapefruit, minerality, and some toast. The finish is light, refreshing, and crisp.Always serve La Marca Prosecco chilled between 46-50°F. A versatile Italian Sparkling wine, La Marca Prosecco can be served in sparkling flutes or white wine glasses. A full bottle serves approximately 5-7 glasses. After pouring the first round, seal the opened bottle with a bottle stopper to keep remaining wine fresh and effervescent and keep the wine chilled to 46-50°F. An opened bottle should last about 3-4 hours with the bottle closure.